Fall Bratwurst Stew
Friends, this might be the surprise recipe of the season. Fall Bratwurst Stew is nothing like you may be thinking. It is sweet, savory, full of seasonal vegetables, and tastes NOTHING like a Brat off the grill!
This hearty and delicious stew is perfect for these cool, wet days that are upon us. It is thick enough to be considered a stew, but you can always add more broth to make it more like a soup.
Feeding a Crowd/Picky Children
Fall Bratwurst Stew would easily feed 8 people. Especially if you added My Grandma’s Cornbread to the menu! And what a feast you will have!
If you are feeding picky children/teens consider adding Fritos and Cheese to the menu. In my experience that always helps these types of meals “sell” to that age category. I would just rename them something more familiar. You can also con犀利士 sider running your vegetables through a food processor before cooking them.
Cooking for Two
Now if you are cooking for two this recipe is perfect. It will freeze beautifully. Remove your stew to freezer safe containers when your sweet potatoes are still al dente. Then when you reheat your stew, the potatoes will still have a nice texture. . I recommend using 4 cup containers that are square. This makes defrosting and reheating much easier. You can simply sit the container in a sink of water for 30 minutes to loosen the stew. Then place the frozen block of stew in a sauce pan with enough water to cover the bottom of the pan. Turn the pan on medium heat to reheat.
@atlarastable Fall Bratwurst Stew ##fallsoup ##PradaBucketChallenge ##foodnetworkrecipe ##fallrecipes ##fyp ##healthyrecipes ##stew ##TeamUSATryout ##healthymeals
♬ AIN’T GONNA STOP – Carol Kay
Fall Bratwurst Stew
Ingredients
- 1.25 lb Bratwurst removed from casing
- 1 lg onion diced
- 2 lg carrots diced
- 1 lg sweet potato peeled and diced
- 1 28 oz can fire roasted crushed tomatoes
- 1 15 oz can light red kidney beans rinsed and drained
- 2 cups chicken broth
- Salt and black pepper
- Fresh thyme
- Bay leaf
Instructions
- Heat a 6-quart Dutch oven over med-high heat. Add Bratwurst and brown, crumbling as it cooks.
- Once meat is cooked, remove to a plate.
- Add diced vegetables to remaining fat in your Dutch oven. You may need to add a little olive oil to your pan aid in cooking. Add a couple pinches of salt as well.
- As vegetables begin to soften add tomatoes, beans, black pepper and broth. Add back your cooked Bratwurst, stir well, add Fresh Thyme and bay leaf.
- Allow to cook over medium heat for 20-30 minutes.
- Check sweet potatoes for tenderness. If you are freezing some stew for later cook to al dente and then store in freezer safe containers.
- If you are serving a larger crowd cook to your liking.
